Take a large wedge of lime, squeeze it and then drop it into the glass

Jameson & Soda

GlassHighball Glass

Ingredients

1.5 oz of Jameson Irish Whiskey

Soda

3 ice cubes

Method

Fill the glass with ice

Add Jameson

Add the soda

Stir briefly to mix

Jameson Whiskey Sour

GlassCocktail glass

GarnishCherry

Ingredients

1 bar spoon granulated sugar

4 dashes fresh squeezed lemon juice

1 splash sparkling water

2 oz Jameson Irish Whiskey

Method

Dissolve the sugar with lemon juice and sparkling water in a mixing glass

Add Jameson Irish Whiskey and fill with ice

Stir well

Strain into cocktail glass

Garnish with a cherry

Trends

We at Jameson believe we have perfected the art of making smooth Irish whiskey. But when it comes to drinks, we have turned to leading bartenders from all around the world to find out about new and exciting Jameson based drinks trends. Here is a selection from Dublin to New York, from Moscow to Athens, from Paris to Cape Town. Enjoy!

Dublin - Oisin Davis

New York - TJ Lynch

Moscow - Sergey

Athens - Kostas

Paris - Eric Fossard

How it's Made

Triple distilled whiskey like ours isn’t just born smooth and balanced. It takes our carefully crafted process used over hundreds of years to get it just right. This tradition began in 1780 with the great Master Distiller John Jameson who discovered that three distillations was best for his Jameson Irish Whiskey and we continue his legacy to this day.

The Ingredients

The Ingredients

Believe it or not, the complex creation that is Jameson Irish Whiskey is made from 3 main ingredients: barley, maize and pure Irish water. Our water is sourced from the local Dungourney River, which flows through the grounds of the distillery and is ideal for brewing and fermentation; key to the production of our whiskey.

Malting

Malting a proportion of the barley is essential to produce the natural enzymes in the grain which will later be used in the brewing process. We malt our barley in 3 steps; Steeping, Germination and Kilning. Steeping involves soaking the barley for a number of days in water. Germination is done by laying out the barley to let it grow and produce the necessary enzymes. We then kiln dry our barley with clean hot air.

Brewing

Brewing

Milling

When we’ve got our malted and unmalted barley, we mill the grains to create a coarse flour called grist. By milling the barley and malt into a flour we gain better access to the starch and enzymes which we need later to create alcohol. The proportion of barley to malt is based on a recipe according to the Master Distiller.

Mashing

The grist is then mixed with hot water at a temperature of 63C to form a mash. It is then pumped into a large vessel called the ‘Mash Tun’ and this is where the enzymes breakdown the starch into smaller sugars. We then need to extract this sugary liquid from the mash so we filter the mash through a Mash Filter giving us a hot sweet liquid called wort.

Fermentation

The wort is pumped into giant vats called ‘washbacks’ where yeast is added and then the fermentation begins. After 60 hours, the sugar is converted into alcohol. The liquid, now called ‘wash’ contains just 8% alcohol by volume. The ‘wash’ is now ready for the next stage of the whiskey making process, distillation.

TripleDistillation

Triple Distillation

Triple Pot Still Distillation

After the fermentation is complete the wash is then pumped to the first of our 3 copper pot stills; the Wash Still. Alcohol boils at a lower temperature than water so by boiling the wash at around 80°C the alcohol vapours rise out of the neck of the still and through a condenser to return back into a liquid. Under the care of the Master Distiller, this process is repeated two more times: one in the Feints Still and again in the Spirit Still until the alcohol by volume is between 80 and 85.5%.

Triple Column Still Distillation

Maize, another vital ingredient to Jameson Irish Whiskey is also milled into grist along with malted barley, mashed and fermented to create a beer containing 15% alcohol by volume. The beer is then triple distilled in our tall and sophisticated column stills producing a light, delicate and fragrant spirit that is 94.4% ABV.

Maturation

Maturation

After distillation, the 2 styles of spirit are reduced in strength to between 60-70% ABV with pure water and filled into casks. We use three different types of casks; sherry butts, bourbon barrels and port pipes (three’s our lucky number, after all), each of which are maintained by the cooper. The casks are then stored in our vast, dark and aromatic warehouse in Midleton where they rest and mature for the next few years. Each barrel loses about 2% of its volume through evaporation each year. This is called the Angel’s Share.

Marrying & Vatting

The mature whiskeys are then emptied into a huge vat and allowed to marry before being bottled. The alcohol strength is also reduced to 40% alcohol by volume, ready to be enjoyed.

Our People

You may think of us as just your favourite spirit, but it takes a team of geniuses to create our triple distilled and perfectly balanced whiskey. From our founder, John Jameson, to our modern day Distillery Masters, the people of Jameson are what make it great.

John Jameson's Story

1740

A legend is born

Our whiskey’s story started on the 5th of October 1740 when John Jameson was born to a family whose motto, ‘Sine Metu’ (‘Without Fear’), was awarded to them for their bravery in battling pirates on the high seas in the 1500’s.

1770

Sine Metu

Years later, this family motto was inspiration for thirty-year old John Jameson’s move to Dublin to start a whiskey distillery.

1780

A Distillery is born

As John Jameson established his whiskey distillery in Dublin, his practice of using only the finest ingredients began to leave a mark. Jameson personally selected the barley and casks, insisting his whiskey be distilled three times, not twice like Scottish whiskey, to create a spirit that’s twice as smooth.

1780's

The Barrel Men

In the 1780s, the men and woman working in the Distilleries enjoyed the best wages and working conditions in the city, as well as time with the boss himself. John believed sharing his profits, time and spirit with each worker made them loyal and, in turn, made a better whiskey. In fact, each bottle has two-barrel men balancing the label as a tribute to the men and women who produce the whiskey.

1800

"Gorgeous Gus McCann"

In the 1800s, John started the tradition of giving all his workers nicknames, too. The worker’s nickname depended on how he caught John’s eye; when one of the coopers Willie McCann paused to admire his reflection in a window, he enter John’s records as Gorgeous Gus McCann.

1810

A Family Affair

By 1810, John Jameson’s son, John II had expanded the distillery to be one of the largest in Ireland and, in the late 1800s, his son, John III expanded the business globally to make it one of the largest whiskeys in the world. By the time John IV took over in the early 1900s John Jameson & Sons Whiskey was world renowned.

1823

The Legacy Lives On

John Jameson passed away at the ripe age of 83, quite an achievement in the early 19th century. Today, nearly 200 years later, the family’s triple distilled blend is still the world’s number one Irish whiskey.

1740

A legend is born

Our whiskey’s story started on the 5th of October 1740 when John Jameson was born to a family whose motto, ‘Sine Metu’ (‘Without Fear’), was awarded to them for their bravery in battling pirates on the high seas in the 1500’s.

1770

Sine Metu

Years later, this family motto was inspiration for thirty-year old John Jameson’s move to Dublin to start a whiskey distillery.

1780

A Distillery is born

As John Jameson established his whiskey distillery in Dublin, his practice of using only the finest ingredients began to leave a mark. Jameson personally selected the barley and casks, insisting his whiskey be distilled three times, not twice like Scottish whiskey, to create a spirit that’s twice as smooth.

1780's

The Barrel Men

In the 1780s, the men and women working in the distilleries enjoyed the best wages and working conditions in the city, as well as time with the boss himself. John believed sharing his profits, time and spirit with each worker made them loyal and, in turn, made a better whiskey. In fact, each bottle has two-barrel men balancing the label as a tribute to the men and women who produce the whiskey.

1800

"Gorgeous Gus McCann"

In the 1800s, John started the tradition of giving all his workers nicknames, too. The worker’s nickname depended on how he caught John’s eye; when one of the coopers Willie McCann paused to admire his reflection in a window, he enter John’s records as Gorgeous Gus McCann.

1810

A Family Affair

By 1810, John Jameson’s son, John II had expanded the distillery to be one of the largest in Ireland and, in the late 1800s, his son, John III expanded the business globally to make it one of the largest whiskeys in the world. By the time John IV took over in the early 1900s John Jameson & Sons Whiskey was world renowned.

1823

The Legacy Lives On

John Jameson passed away at the ripe age of 83, quite an achievement in the early 19th century. Today, nearly 200 years later, the family's triple distilled blend is still the world's number one Irish whiskey.

The Distillery Masters

How would you like to have “whiskey master” on your business card? Sure, it’s a tough job preserving the great work John Jameson started in 1780, but someone’s got to do it. Thankfully, our Distillery Team is up for the challenge. These men do everything in their power to make sure each smooth sip you take is nothing but perfection.

Brian Nation

Master Distiller

A people person at the heart of the Jameson Midleton Distillery, Brian Nation’s enthusiasm for his role ...

Dave Quinn

Master Of Whiskey Science

Dave ensures that all of the elements that make our craft create come together to create that unmistakable...

Billy Leighton

Master Blender

Our Master Blender, Billy Leighton, is a sort of zen-master of whiskey; he creates harmonious...

Barry Crockett

Former Master Distiller

Barry Crocket, our Master Distiller from 1981 until March 2013, was quite literally born into the job: his father was...

Brian Nation

Master Distiller

A people person at the heart of the Jameson Midleton Distillery, Brian Nation’s enthusiasm for his role comes from the sheer enjoyment of meeting people from across the globe that appreciate the craft and skill that goes into creating an inimitable range of whiskeys.

Responsible for maintaining the quality of all new pot and grain distillates produced at Midleton, Brian oversees the production process from brewing to distillation, and holds the enviable position of tasting all whiskeys on a daily basis, to ensure the correct flavours and that unique pot still spiciness are present.

Dave Quinn

Master Of Whiskey Science

We like to think our recipe creates the smoothest Irish whiskey, but we know a major part of our extraordinary success lies in the hands of Dave Quinn, our Master of Whiskey Science. Dave ensures that all of the elements that make our craft come together to create that unmistakable Jameson taste. Some might say he’s our smooth operator.

In his own words, “Variety’s the spice of my life. Every day tends to be different, but typically it will involve aspects of brand protection, whiskey analysis, whiskey stock management with Billy, research and development plus a number of projects that are ongoing at the moment, like the development of an updated Irish Whiskey Act. Although I’m known as the Master of Whiskey Science, there’s also an art to distilling whiskey. It's the combination of the two - science and art - that brings together the mastery of the process with the mystery of its humble ingredients. It’s this indefinable nature that makes a reserve whiskey far more than the sum of its parts.”

Billy Leighton

Master Blender

Our Master Blender, Billy Leighton, is a sort of zen-master of whiskey; by individually selecting and expertly marrying whiskeys of differing ages and taste profiles, Billy creates an overall balance and flavour that is uniquely Jameson. We reckon with his talent for blending and mixing he’d make a perfect United Nations ambassador, not that we'd ever want him to leave us.

In his own words, “The top priority is the management of the maturing stocks to make sure that the right type of whiskey will be available at the right age and in the right casks. It's the only way we can confidently and consistently maintain supplies of all the Jameson brands, from the standard Jameson right through to Jameson Rarest Vintage Reserve. Then of course there is the sampling and selection of casks, which is vital, as only the highest standards are acceptable.”

Barry Crockett

Former Master Distiller

Barry Crocket, our Master Distiller from 1981 until March 2013, was quite literally born into the job: his father was also a Master Distiller and young Barry first saw the light of day in The Distiller’s Cottage at our Old Midleton Distillery in Cork. Barry was tutored in the art of distillation from a young age and, over the years, earned his title of Master by ensuring that only the purest, most superior cuts of alcohol were given the Jameson name.

Since his retirement as Master Distiller, you could say Barry is back where he started as he is now working in our new archive facility based in the Distiller’s Cottage, Barry’s first home.

The Master Cooper

Ger Buckley

Master Cooper

Ger Buckley is our Jameson cooper and the craft of making casks has been handed down...

Ger Buckley

Master Cooper

Ger Buckley is our Jameson cooper and the craft of making casks has been handed down through his family for five generations. Ger takes pride in the fact that he still uses the same tools which were made and used by both his father and grandfather over 80 years ago. With a stock of more than 850,000 oak casks at the Midleton Distillery, Ger’s days are kept busy making sure we get the highest quality of casks with the best oak that we can get.

Our Whiskeys

It all started back in 1780 when John Jameson created his triple distilled, smooth and perfectly balanced Irish Whiskey. Today, we continue his tradition by making sure Jameson is always as perfect as the day John Jameson released his first cask. It isn’t easy, but we want to make sure it’s worth every sip you take.

Jameson Irish Whiskey

Jameson 12 Year Old Special Reserve

FULL-BODIED, JAMESON 12 YEARS OLD SPECIAL RESERVE IS AN ABSOLUTE POWERHOUSE OF IRISH WHISKEY, MADE FOR WHISKEY ENTHUSIASTS TO ENJOY.

Matured 12 years for an intensely smooth taste, it will lay siege to your senses and permeate every inch of your palate. Those 12 long years spent maturing in a combination of seasoned bourbon barrels and Oloroso sherry casks mean that the flavours of toasted wood, spice and sherry are all finely tuned for an elevated whiskey experience.

Sublimely smooth and reassuringly robust, our 12 Years Old Special Reserve delivers an amazingly full taste that will go on warming you through to the very last sip.

“Superbly matured by age, emphasising the flavours of toasted wood, spice and sherry.” David Quinn, Master of Whiskey Science

Jameson Rarest Vintage Reserve

A TRIUMPH OF THE COLLABORATION BETWEEN THE JAMESON MASTERS, OUR HAND CRAFTED JAMESON RAREST VINTAGE RESERVE IS A TRUE MASTERPIECE.

First, rare and charismatic pot still whiskey,
which has been aged in second-fi ll bourbon
casks, was blended with the pick of our older
grain whiskeys. These were then carefully
married together with a rare pot still whiskey,
aged to a fantastic mellow sweetness in
specially commissioned port pipes.
The resulting union has a glorious fruit
rich character.

A highly acclaimed whiskey, Jameson Rarest
Vintage Reserve won Double Gold at the 2011
San Francisco World Spirits Competition. It has
also been named ‘Irish Whiskey of the Year’ on
two occasions by Malt Advocate magazine.

Nose:
A real full-bodied aroma. Initially sweet with ripe fruit notes of melon, bananas and dark fleshy plums. The unmistakable pot still spicy character combines to give hints of treacle, cinnamon and liquorice.

Taste:
A mouthful of flavours. Mellow sweetness and toasted wood are complemented by fruit richness characteristic of the port casks. A touch of creamy dairy fudge and dark chocolate add to the complexity.

Finish:
A tantalizingly long finish which covers the spectrum from the sweetness of fruit, through the spices to the unmistakable note of barley, where it all began.

Jameson Gold Reserve

LIKE JAMESON, GOLD RESERVE IS MATURED
IN A COMBINATION OF THE FINEST GRADE ‘A’
CASKS, ALL HANDPICKED BY OUR MASTER
BLENDER BILLY LEIGHTON.

In addition to American bourbon barrels
and sherry casks though, Gold Reserve also
introduces virgin oak barrels to the mix,
which contribute hints of spicy new wood.

This complex blend of two different pot still
whiskeys and one grain whiskey, matured in
a combination of bourbon barrels, sherry
casks and virgin oak, keeps Billy extremely
busy, as you can imagine. Each component
needs to be carefully monitored and tasted
until it reaches, in Billy’s view, the perfect
moment to create the final blend.

The result? Bringing an intriguing extra
dimension to Jameson’s classic smooth profile,
the many interactions between the different
whiskey styles and types of wood in Gold
Reserve deliver a smooth and complex taste
experience that just makes you want more.

Nose:
Fragrant wood, rich pot still with a touch of sherry sweetness.

Taste:
All the creaminess and honey sweetness come together to create a taste sensation of spicy character, a smooth complex whiskey experience.

Jameson Select Reserve Black Barrel

LIKE JAMESON, SELECT RESERVE IS A TRIPLE DISTILLED BLEND OF RICH POT STILL AND GRAIN WHISKEYS.

Like Jameson, it’s also matured in a mixture
of sherry casks and American oak barrels.
But the bourbon barrels used in Select
Reserve are toasted and charred to our
Master Cooper, Ger Buckley’s exact
specifications in Kentucky.

It’s a painstaking process, but well worth it.
First, the freshly emptied bourbon barrels are
selected and graded, before being prepared
for further charring. The inside of each cask
is then charred precisely according to Ger’s
instructions before one final inspection
confirms the deeper level of char demanded
by Select Reserve.

The grain whiskey though is a special ‘Small
Batch’ grain whiskey that Dave Quinn, our
Master of Whiskey Science, only ever distils
just once a year.

Creating the final blend, our Master Blender,
Billy Leighton who carefully handpicks each
cask, not based on age but the flavours they
contribute, always ensuring the same signature
taste profile.

Nose:
Rich and full, developing into the succulent sweetness of exotic fruits like nectarines, apricot and papaya.

Taste:
A burst of flavours combines to produce a creamy, luscious taste experience. The special fruity sweetness from the grain remains consistent, while the waves of vanilla, toasted wood and spices roll through from the pot still whiskey and flame charred barrels.

Finish:
An incredibly long finish with fruit and wood spices lingering in perfect proportion, delivering an extremely rich and smooth taste experience.

Jameson Signature Reserve

JAMESONSIGNATURE RESERVEIS MATURED IN AMERICAN OAKAND THE FINEST SHERRY CASKS

THE SIGNATURE TASTE AND SMOOTHNESS
OF JAMESON FEATURING HEATHER AND
HONEY SWEETNESS FROM A SHERRY CASK
ENRICHED BLEND.

Jameson Signature Reserve celebrates John
Jameson’s enduring legacy and off ers a ftting
tribute to his pursuit of excellence.
For centuries now the Jameson signature has
been recognised as a stamp of authenticity and
guarantee of quality. To this day, it appears on
every bottle of Jameson and in this expression,
in the name itself.

Exclusive to travel retail, Jameson Signature
Reserve delivers the signature taste and
triple distilled smoothness for which Jameson
is known and loved. Matured in American
oak barrels and the finest sherry casks,
it is the European infl uence that enriches
the blend and contributes a delicious heather
honey sweetness.

Taste:
Initial impression is a mouth coating of heather honey sweetness. This is closely followed by the some smooth spicy notes. Additional complexity is added with cedar wood and vanilla notes from the American Oak. There is a touch of citrus and rich dried fruits.

Jameson 18 Year Old Limited Reserve

MELLOW TASTING RARE OLD WHISKEY MATURED FOR AT LEAST 18 YEARS IN HAND SELECTED OAK CASKS.

With Jameson 18 Years Old Limited Reserve, the Master Blender’s craft has truly come of age.

Our journey begins with three beautifully matched whiskeys. Nurtured for at least 18 years in hand selected American barrels and European oak casks, they are finished in first-fill bourbon barrels where they complete their rite of passage and add subtle traces of vanilla on the palate. Once matured to perfection, the result is an exceptionally balanced whiskey with a mellow complex taste and lingering finale of wood, spice and toffee.

Whiskeys like this just don’t come along every day, which is why each bottle of Jameson 18 Years Old Limited Reserve is individually numbered.

Jameson Irish Whiskey

We blend our remarkable pot still whiskeys with a delicate grain whiskey, infuse them with the nuttiness of our sherry casks and balance the flavours with the fragrant vanilla of our bourbon casks. And, like all our whiskeys, Jameson Irish Whiskey is triple distilled, creating a smoother spirit perfect for any occasion.

Tasting Characteristics

Nose: To the nose, Jameson has a light floral fragrance, peppered with spicy wood and sweet notes.

Our Spirit

When John Jameson created Jameson Irish Whiskey in 1780, he also created a culture of whiskey-lovers who savour every moment. Today, that means celebrating your stories any way we can.

The Spirit We Share

We believe in the old adage ‘there is no such things as strangers, only friends we haven't met yet’. In the book ‘The Spirit We Share’ we celebrate the enthusiasm, passion and pride for Jameson with a collection of 52 portraits of esteemed and valued friends of Jameson from around the world by renowned photographer Nicolas Henry.

The Spirit We Share / Making of

The Spirit We Share

Making of

Jameson First Shot

We love a good story! That’s why we launched Jameson First Shot, an international short film competition designed to discover up-and-coming film talent from around the world. Take a look at the three winners, all selected for their creativity and directorial skills in portraying a legendary tall-tale.